Easy Tiramisu

READY IN: 45mins




  • Place a rack in the center of the oven and preheat the oven to 350°F.
  • Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
  • Set the pan aside.
  • Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
  • The batter should look thick and well blended.
  • Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
  • Place the pan in the oven.
  • Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
  • Remove the pan from the oven and place it on a wire rack to cool.
  • Meanwhile, prepare the syrup.
  • Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
  • Stir in the coffee liqueur.
  • Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
  • Set the cake aside.
  • Prepare the topping.
  • Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
  • The mixture should look well combined and thick.
  • Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
  • No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
  • Slice the cake into squares and serve.
  • Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.